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Research article

First published 2013-2

Effect of baking of sardine ( Sardina pilchardus ) and frying of anchovy ( Engraulis encrasicholus ) in olive and sunflower oil on their quality

Anastasios Zotos, Akylas Kotaras, Emmanouil Mikras

Food Science and Technology International

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Research article

First published 2018-7

Evolution of Frying Oil Quality Using Fourier Transform Near-Infrared (FT-NIR) Spectroscopy

Antonia M Calero, Estrella Muñoz, Dolores Pérez-Marin [...]

Applied Spectroscopy

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Research article

First published 2006-04

Comparative Evaluation of Regenerative Capacity of Different Adsorbents and Filters for Degraded Frying Oil

S. S. Phogat, G. S. Mittal, Y. Kakuda

Food Science and Technology International

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Research article

First published 2019-4

Variable selection for the determination of total polar materials in fried oils by near infrared spectroscopy

Mari M Cascant, Salvador Garrigues, Miguel de la Guardia

Journal of Near Infrared Spectroscopy

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Research article

First published 2004-10

Methylcellulose Coatings Applied to Reduce Oil Uptake in Fried Products

M. A. García, C. Ferrero, A. Campana [...]

Food Science and Technology International

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Research article

First published 2020-1

Challenges of Cooking Oils in Fast-Food Restaurants of Iran: Views of Consumers

Fatemeh Mohammadi-Nasrabadi, Aziz Zargaraan, Yeganeh Salmani [...]

Community Health Equity Research & Policy

Free access

Research article

First published 2008-9

Storage,Preparation,and Usage of Fortified Food Aid among Guatemalan,Ugandan,and Malawian Beneficiaries: A Field Study Report

Jonathan P. Rowe, William C. Brodegard, Oscar A. Pike [...]

Food and Nutrition Bulletin

Search results

Effect of baking of sardine ( Sardina pilchardus ) and frying of anchovy ( Engraulis encrasicholus ) in olive and sunflower oil on their quality

Evolution of Frying Oil Quality Using Fourier Transform Near-Infrared (FT-NIR) Spectroscopy

Comparative Evaluation of Regenerative Capacity of Different Adsorbents and Filters for Degraded Frying Oil

Variable selection for the determination of total polar materials in fried oils by near infrared spectroscopy

Methylcellulose Coatings Applied to Reduce Oil Uptake in Fried Products

Challenges of Cooking Oils in Fast-Food Restaurants of Iran: Views of Consumers

Storage,Preparation,and Usage of Fortified Food Aid among Guatemalan,Ugandan,and Malawian Beneficiaries: A Field Study Report